Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
Tried this recipe?Let us know how it was!
Plated-Sausage-Pep-onion-

Sausage Peppers and Onions 

Sausage Peppers and Onions

Slowly cooking the colorful peppers, onions, and garlic will make this dish even more flavorful. Grilling the sausage until it is fully cooked and a golden brown will add an additional layer of flavor. Or you can pan fry the sausages in slices and serve w/o the bun with a side salad for less carbs and more vegetables. Approximate cost per serving is 1.27 w/o the bun.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 480 kcal

Equipment

  • 1 frying pan
  • 2 Cutting Boards 1 for vegetables and 1 for sausage
  • 1 Medium Bowl
  • 1 Small Sharpe Knife
  • 1 Chef's Knife

Ingredients
  

  • 2 Tbsp Olive Oil
  • 4 Links Italian Sausage
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Clove Garlic
  • 1 Large Onion
  • 1 Tbsp Balsamic Vinegar

Instructions
 

  • Heat 1 Tbsp of olive oil in the frying pan over medium low
    2 Tbsp Olive Oil
  • Slice the onion and peppers
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Add the onions and peppers to the frying pan
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Slow cook them in the frying pan until they are glistening
  • Chop and add the garlic to the pan
    1 Clove Garlic
  • Once the garlic is glistening remove all the vegetables from the pan and set aside
  • Add the other tablespoon of olive oil to the empty pan and turn the heat to medium
  • Add the sausage links to the pan and cook until they reach a minimum of 160 degrees F.
    4 Links Italian Sausage
  • If you want you can slice the sausages to serve w/o a bun
  • Confirm the temperature with your thermometer to make sure it is above 165 degrees F
    1 Tbsp Balsamic Vinegar
  • Add the vegetables back into the pan
  • You can finish the dish by adding the balsamic vinegar and cooking for 3-5 minutes more
  • You may serve the sliced sausage dish with a side salad, or if you want to take this dish to work add a mason jar salad

Video

Notes

Use hot or sweet sausage 
Other colors of peppers are optional
The above nutrients are calculated without the bun. If you add the bun you will need to calculate an additional 145 calories. 
If you are looking to cut some additional fat and calories substitute the pork sausages for an Italian chicken sausage. You may be able to justify having that bun after all According to nutriionix.com the following is the nutritional breakdown on the chicken sausage link. 
  • link (75g )
  • Calories from Fat 70. Calories 147.
  • 12% Total Fat 7.8g.
  • 9% Saturated Fat 1.7g.
  • 23% Cholesterol 69mg.
  • 21% Sodium 499mg.
  • 6% Potassium 224mg.
  • 0% Total Carbohydrates 0g.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 7gProtein: 17gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 85mgSodium: 823mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1042IUVitamin C: 66mgCalcium: 34mgIron: 2mg
Keyword budget, easy, protein
Tried this recipe?Let us know how it was!
Red lentil coconut curry 1

Red Lentil Coconut Curry 

Red Lentil Coconut Curry

With flavors like this who would miss having meat on their plates? No one that is who. This Indian inspired dish was satisfying in flavor and filled our bellies with healthy protein from the lentils.
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 453 kcal

Equipment

  • 1 Fine Mesh Colander
  • 1 Stock Pot with Cover
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 1 Cup Red Lentils
  • 1 Tbsp Olive Oil
  • 13.5 Ounces Coconut Milk
  • 2 Cups Crushed Tomatoes
  • 2 Tsp Chili Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Salt
  • 1 Onion
  • 5 Cloves Garlic
  • 2 Cups Water

Instructions
 

  • Rinse the lentils
  • Rough cut the onion
  • Mince the garlic
  • Turn stove to medium to medium low heat
  • Heat the olive oil in a pot
  • Once the oil is heated add the onion
  • Cook until it is translucent
  • Add the garlic
  • Add all the dry spices and mix with the onion and garlic
  • Once you can smell them ( 60 seconds or so) Add the tomatoes
  • Add the water
  • Add the lentils
  • Bring to a boil
  • Reduce heat
  • Put the lid on and cook for 13 - 15 minutes letting the liquid reduce
  • Uncover and Stir in the coconut milk
  • Cook for 5 -7 more minutes uncovered until thickened
  • Serve over rice or eat plain with slice of warm Naan bread

Video

Notes

We use full fat coconut milk 
We served this curry over rice - Rice is not included in the nutritional value. 
You could also serve a slice of Naan Bread with it. Naan is not included in nutritional value.

Nutrition

Calories: 453kcalCarbohydrates: 46gProtein: 17gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 1129mgFiber: 18gSugar: 8gVitamin A: 583IUVitamin C: 18mgCalcium: 111mgIron: 9mg
Keyword budget, Dinner, easy, Fall Meal, family
Tried this recipe?Let us know how it was!
Pretty Purple Soup

Pretty Purple Cabbage Soup

Pretty Purple Cabbage Soup Recipe

This soup is not only a beautiful shade of purple but scrumptious. It takes you back to the flavors of the Pennsylvania Dutch country where you ate the best German cuisine. Or perhaps it is reminiscent of the last St. Patricks Day feast or an old fashioned New England boiled dinner. All packed in a beautiful soup! It can be made all Vegan with Vegetable Stock or Water, or add in some bacon bits and chicken sock for a flavor twist. We share 2 methods to make this delicious pretty soup.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 158 kcal

Equipment

  • 1 Stock Pot
  • 1 Immersion Blender
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Food Processor

Ingredients
  

Simple Method

  • 4 Cups Purple Cabbage
  • 1 Onion
  • 2 Medium Potatoes
  • 3 Tbsp Butter
  • Salt to Taste

Method #2

  • 16 Ounces Chicken Stock
  • 4 Cups Purple Cabbage
  • 1 Onion
  • 3 Tbsp Butter
  • Salt to Taste

Instructions
 

Simple Method

  • Wash the cabbage and potato
  • Peel and chop the potato
  • Slice and chop the purple cabbage
  • Peel, slice and chop the onion
  • Place in the stock pot and cover with water
  • Cook until all vegetables are very soft
  • Blend with the immersion blender to blend the soup until creamy
  • Add the butter
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Method #2

  • Wash the cabbage and potato
  • Peel and slice the potato
  • Peel and slice the onion
  • Place it in the food processor and pulse a few times
  • Melt 2 tbsps of butter in the bottom of the sauce pan
  • Add in your vegetables and cook until everything is glistening
  • If you need the 3rd Tbsp of butter when sauteeing add it, if not wait until the soup is blended and then add it
  • Add in the vegetable or chicken stock
  • Cover and cook until all vegetables are soft
  • Use the immersion blender to blend the soup until creamy
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Video

Notes

We garnish ours with a little bacon bits, pumpkin seeds, and a dollop of sour cream or yogurt. We found by adding a little pad of butter on top as you serve it also adds a nice flavor and smooth mouthfeel. 
We have made this recipe twice using different methods, for us the simpler method was the best- We simply sliced the vegetables and cooked them in water- then blended it. The result was fantastic with little to no effort. 
The second time we made it the soup was still very good, but we processed the vegetables, sauteed them, and added the vegetable stock- then blended it.  What we noticed was the color was a bit less vibrant and the taste was not as straight forward as it was when we made the simpler version.
We noticed the simple method made a darker purple soup shown in the featured photo. Method #2 the soup was a lighter purple color
Either method you select, you will have an amazing soup! 

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 174mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 841IUVitamin C: 49mgCalcium: 43mgIron: 1mg
Keyword Cabbage, Purple, Soup
Tried this recipe?Let us know how it was!
Make at Home Chicken Nuggets - Pan Fry

Make At Home Chicken Nuggets- Pan Fry

Make at Home Chicken Nuggets - Pan Fry

Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 381 kcal

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg
  • 1/2 Cup Oil for Pan Fry 200

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Line a plate with a paper towel or two
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Heat the cooking oil over medium heat
  • Once the oil is at 350 degrees carefully place the first 6 nuggets do not crowd the pan
  • Flip the nuggets to maintain desired level of browning and even heating
  • Once they have reached 165 F internal temperature at the thickest point remove to the paper towel lined plate
  • Place on a paper towel lined plate to drain

Video

Notes

Calories do not include dipping sauce
If you are watching calories you may want to check out the nutrition information and opt for the air-fried version of this recipe or forgo the dipping sauce. Also note: 1 chicken breast makes approximately 12 nuggets so serving size is approximately 4 nuggets. 
Now we know why this is typically only served to small children- 4 nuggets may not be enough for an adult serving.  
While the takeout version from a famous fast food restaurant boasts fewer calories it also contains about half of the protein. Our version has more carbs due to the potato flakes. More protein and more carbs makes ours more filling. Think of it like skipping the fries
If calories are not a concern by all means up the serving size, dip away, and enjoy! 

Nutrition

Calories: 381kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
Portion-Asian-Beef-

Korean Beef Rice Bowl

Korean Beef Rice Bowl

This bowl of beefy goodness has become one of our favorites. Its slightly sweet and spicy flavors keeps you craving another bite. It comes together quite quickly so it is a great meal when you are short on time or can be made up 3 days ahead for meal prep.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 413 kcal

Equipment

  • 1 frying pan
  • 1 Small to Medium Pot w Lid
  • 1 Mesh Strainer
  • 1 Cutting Board
  • 1 Chef's Knife
  • Measuring Cups Full Set, using 1/2 Cups and Full
  • Measuring Spoons Full Set
  • 1 Whisk
  • Tasting Spoons Multiples
  • 1 Potato Peeler or Zoodle Maker Tool
  • 1 Slotted Plastic Spoon
  • 1 Small Mixing Bowl
  • 1 Medium Mixing Bowl

Ingredients
  

  • 1 lb Ground Beef
  • 2 Cloves Garlic
  • 1 Tbsp Ginger Root
  • 1/4 Cup Low Sodium Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1 Tsp Sesame Oil
  • 1/4 Tsp Ground Ginger
  • 1/2 Tsp Red Pepper Flake
  • 4 Tbsp Green Onion
  • 1 Cup Carrot
  • 1 Tbsp Vegetable Oil
  • 1 Cup Zucchini

Instructions
 

  • Add the brown sugar to a bowl
  • Add the soy sauce
  • Add the red pepper flake
  • Add the ground ginger
  • Add the Sesame Oil
  • Peel and mince the garlic
  • Peel the ginger with a spoon and mince
  • Add oil to the pan over medium low heat
  • Add the garlic and ginger to the warm pan
  • Once you can smell the garlic and ginger (1 min or so) Add the ground beef
  • Raise the heat to medium once all the beef is in the pan
  • Mash the beef down so that it fills the pan and will cook evenly
  • Brown the meat until there is no more noticeable pink meat
  • Add the sauce to the meat and continue cooking for 3 minutes stirring to combine
  • Remove from heat and add the green onion
  • Serve over rice or vegetables and garnish with more green onion and fresh raw carrot
  • Can be saved to be served family style for up to 3 days

Video

Notes

Add more or less red pepper flake or add Sriracha sauce to adjust the heat 
We serve this dish over Jasmine white rice  (not calculated in nutritional total) however you can serve over lettuce, pea pods, or brown rice. 
Over a cup of white  rice you will add 225 more calories  A half cup of white rice with a full serving of beef puts you right under 500 calories!

Nutrition

Calories: 413kcalCarbohydrates: 20gProtein: 22gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 684mgPotassium: 600mgFiber: 2gSugar: 16gVitamin A: 5542IUVitamin C: 9mgCalcium: 60mgIron: 3mg
Keyword budget, Dinner, easy, family, Filling, tasty
Tried this recipe?Let us know how it was!
Quinoa-

How to Make Quinoa

Quinoa

Love Of Food
Quinoa is a seed that comes from the goosefoot plant. It is a considered an ancient grain that originated in Peru. While it is considered a whole grain carbohydrate, Quinoa is gluten free, high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and has beneficial antioxidants. It is a healthy delicious carb that is simple to make and versatile to work with. You can use it as a side dish, add vegetables and make it the star of the meal, add it to soups or serve it in place of oatmeal for breakfast. Quinoa can be served savory or sweet.
Prep Time 3 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Course Side Dish
Servings 6
Calories 209 kcal

Equipment

  • Fine Mesh Strainer
  • Sauce Pan w Lid

Ingredients
  

  • 2 Cups Quinoa
  • 4 Cups Water
  • 1/4 Tsp Salt

Instructions
 

  • Place quinoa in the fine mesh strainer
  • Rinse the quinoa for 3-4 minutes in cool running water
  • Add to the sauce pan
  • Add the water and salt
  • Cook on a high heat with the lid off of the pan and turn down heat as it begins to boil
  • Simmer the quinoa and lower heat as needed to keep at a slow simmer
  • Stir occasionally
  • Once the water has been absorbed into the quinoa turn off the heat and put the lid on the pan
  • let it rest for 5 minutes

Video

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 108mgPotassium: 319mgFiber: 4gVitamin A: 8IUCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!

How to Make Jasmine Rice

Jasmine Rice

Jasmine rice is a long grain rice. It is more fragrant than some of the other long grain rices and we prefer to use it in most of the Asian dishes we prepare. It can be made and stored for up to 3 days in the refrigerator. Never let rice sit outside of the refrigerator for more than 2 hours.
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Asian
Servings 4
Calories 225 kcal

Equipment

  • Sauce Pan w Cover
  • Fine Mesh Strainer

Ingredients
  

  • 1 Cup Jasmine Rice
  • 1/4 Tsp Salt
  • 2 Cups Water

Instructions
 

  • Measure 1 Cup of Rice
  • Add the rice to the fine mesh strainer
  • Rinse the rice in cold water
  • Until the water runs clear
  • Add the rice to the sauce pan and add the salt
  • Add the water to the sauce pan
  • Turn the heat to a high flame
  • Until the rice begins to boil
  • Lower the heat to its lowest setting
  • Cover the rice
  • After 10 minutes all the water should be absorbed by the rice
  • Remove from heat
  • Leave the cover on the pan
  • Let it rest for 5-10 minutes it will continue to steam
  • Remove the cover and fluff with a fork
  • If you are not serving the rice remove it from the pan to a sheet pan to cool for 5 -10 minutes Store in small multiple small containers. Do not let rice sit out
  • Cover the containers and place in the refrigerator for up to 3 days

Video

Nutrition

Serving: 0.5CupCalories: 225kcalCarbohydrates: 49gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 107mgPotassium: 71mgFiber: 1gSugar: 1gCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
Jammy Egg

How to Make a Jammy Egg

Jammy Egg

I love a Jammy Egg it is so versatile that it can be added to just about any meal.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 3
Calories 63 kcal

Equipment

  • Sauce Pan
  • Bowl for Ice Water
  • Plastic Slotted Spoon

Ingredients
  

  • 3 Eggs
  • 3 Cups Water

Instructions
 

  • Add the water to the pot
  • Bring to a boil
  • Carefully add the eggs into the boiling water with the plastic slotted spoon
  • Lower the heat to reduce to a true simmer
  • Set a timer to 7 minutes
  • Simmer for 7 minutes
  • Fill a bowl halfway with ice and add water leaving room for the eggs
  • When eggs are done remove with the plastic slotted spoon and place into the ice water
  • Peel and eat or save in the fridge until ready to use

Video

Nutrition

Calories: 63kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 74mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 32mgIron: 1mg
Keyword easy, egg, protein
Tried this recipe?Let us know how it was!
egg

How to Make A Hard Boiled Egg

Hard Boiled Eggs

Eggs should be a regular staple on your weekly meal prep menu. They are healthy, versatile, and simple to make. Eggs are a budget buster for all that they have to offer in the way of protein and other goodness.
Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2
Calories 126 kcal

Equipment

  • 1 Sauce Pan
  • 1 Slotted Spoon

Ingredients
  

  • 4 Eggs
  • Water

Instructions
 

  • Fill a sauce pan with water and bring it to a boil on high heat
  • Add the eggs one at a time using a plastic slotted spoon
  • Turn down the flame so that the eggs a rolling slowly in the water
  • Cook for 11-12 minutes depending on the size of the eggs
  • Remove the eggs and place into an ice bath
  • To peel the eggs tap each side on a paper towel placed on a hard surface
  • Pick a small amount of shell from the wider side of the egg to reveal the inside
  • Using a spoon, slide the tip between the shell and the membrane of the egg and twist slightly to remove the shell
  • Work your way around the outside of the egg
  • Dip the spoon in some water for more even peeling
  • When peeled place the egg into some water and dry it with a paper towel

Video

Notes

Farm fresh eggs will run you a little money more compared to store purchased eggs.  In our opinion, they are so much more flavorful. There is some evidence that they contain more nutrients than store bought.  In costing this recipe we used a high quality store bought egg price. 

Nutrition

Calories: 126kcalCarbohydrates: 1gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 125mgPotassium: 121mgSugar: 1gVitamin A: 475IUCalcium: 49mgIron: 2mg
Keyword breakfast, budget, easy, egg
Tried this recipe?Let us know how it was!
Broccoli Chicken

Garlic Broccoli Chicken

Garlic Broccoli Chicken

This dish is fantastic and full of garlic. We used mozzarella cheese to ensure the other flavors came through. Not only flavorful but healthy too. The greens take first place in this the dish and the chicken becomes the accent
Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner
Cuisine American
Servings 4
Calories 379 kcal

Equipment

  • 2 Cutting Boards
  • 2 Chef's Knives
  • 1 Large Frying Pan
  • 1 Measuring cup

Ingredients
  

  • 2 Boneless Skinless Chicken Breast
  • 4 Cups Broccoli Florets
  • 2 Cups Spinach Leaves
  • 1 Cup Cherry Tomatoes
  • 6 - 8 Cloves Garlic
  • 2 Tsp Red Pepper Flake Optional
  • 2 Tsp Italian Seasoning
  • 3/4 Cup Mozzarella Cheese
  • 4 Oz Cream Cheese
  • 2 Tbsp Olive Oil
  • 1 Cup Asparagus
  • 1 Cup Chicken Stock

Instructions
 

  • Trim the fat off the boneless chicken breasts and cut into bite sized cubes approximately 1 inch in size
  • Heat oil in a frying pan
  • Add in the chicken
  • Season with the Italian seasoning and the red pepper flake
  • Cook until you no longer see any pink left in the chicken
  • Add the garlic into the pan, stirring it until you smell its aroma (approximately 1 minute or so)
  • Add the broccoli to begin its softening and let the chicken brown a slight bit (approximately 5 minutes)
  • Add the Chicken Stock
  • Add the spinach, asparagus, and the tomatoes
  • Once you have room in the pan add in the cream cheese and the mozzarella cheese.
  • Cook for 5 more minutes until it is creamy

Video

Nutrition

Calories: 379kcalCarbohydrates: 18gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 83mgSodium: 437mgPotassium: 920mgFiber: 5gSugar: 6gVitamin A: 3265IUVitamin C: 100mgCalcium: 246mgIron: 3mg
Keyword budget, chicken, Dinner, Healthy, Keto
Tried this recipe?Let us know how it was!
Egg roll in a bowl

Egg Roll In A Bowl

Egg Roll in a Bowl Recipe

A healthier version of a traditional Asian dish this stir fry has all the flavor of an egg roll without the extra carbs from the roll and calories from the deep-fried fat. You can further modify this recipe to lower its sodium or eliminate carbs based on your own dietary needs.
Some variations I have tried and liked are: add mushrooms and Zucchini noodles
No Chinese Five Spice? Thats okay add in a little Allspice and Ginger and this still tastes amazing.
This is a perfect meal-prep meal since it can be eaten reheated or served cold over zoodles.
Approximate Cost Per Serving: $1.50
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 434 kcal

Equipment

  • 1 Cutting Board
  • 1 Large Frying Pan
  • 1 Vegetable Peeler or Zoodle Tool
  • 1 Kitchen Knife
  • 1 Mesh Strainer
  • 1 Pot w Lid
  • Measuring Cups
  • Measuring Spoons
  • Spoon for Peeling Ginger

Ingredients
  

  • 3 cups Cabbage Green is best but you can mix green and purple if your prefer
  • 1 cup Carrot
  • 1/2 Cup Zucchini
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 2 Tbsp Green Onion
  • 1 tbsp Ginger Root
  • 1 Pound Ground Pork Turkey can be substituted
  • 3 tbsp Low Sodium Soy Sauce
  • 1/4 Tsp Ground Chinese Five Spice
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1/4 tsp Sesame Oil
  • 1.5 cups Jasmine Rice Brown rice can be substituted
  • 2 cups Water

Instructions
 

  • Heat the olive oil in a large frying pan
    1 tbsp Olive Oil
  • Dice and Add the onion
    1 cup Carrot, 1/2 cup Onion
  • Mince the garlic and the ginger and add them to to pan, Cook for 2 minutes until you smell the aromatics
  • Julienne or Zoodle some carrots
  • Add the carrots
  • While the carrots and onion are cooking, soak and rinse the rice until the water runs clear
    1.5 cups Jasmine Rice
  • Add the rice to a pot with 4 cups of water, (add a pinch of salt to the water) bring to a boil, stir, reduce heat to low and cover, cook until tender.
    2 cups Water
  • Once the carrots are bending when stirred
    2 Cloves Garlic, 1 tbsp Ginger Root
  • Either push the vegetables to the side of the pan or remove all ingredients from the pan and set aside in a bowl
    1 cup Carrot, 1/2 cup Onion, 2 Cloves Garlic, 1 tbsp Ginger Root
  • Place the pork in the hot pan over medium to high heat. Cook thoroughly (no pink meat). Breaking the meat into small crumbles
    1 Pound Ground Pork
  • Slice the cabbage and julienne the zucchini
  • Add the cabbage along with the reserved ingredients
    3 cups Cabbage
  • Add the brown sugar and soy sauce
  • Add a little more cabbage for crunch
  • Add the green onion
  • Add the sesame oil
    1/4 tsp Sesame Oil
  • Fluff the rice with a fork and serve the stir fry over the rice
    1.5 cups Jasmine Rice

Video

Notes

We typically use pork in this recipe, however, we have mixed ground pork and ground turkey. Ground chicken, shrimp, or tofu would also be a good main ingredient in this recipe. 
We also like to add a little bit of extra shredded cabbage that is less wilted to give it more crunch.
We garnish with green onion (optional)
Make a mason jar salad with Asian dressing, zoodles, and leftover egg roll stir fry! 

Nutrition

Serving: 5gCalories: 434kcalCarbohydrates: 47gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 342mgPotassium: 446mgFiber: 2gSugar: 7gVitamin A: 3604IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Keyword budget, Dinner, family, Healthy, Lunch, Pork
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